This easy, pumpkin pie trifle has layers of mini donuts, a no-bake pumpkin pie cheesecake filling, crunchy graham cracker crust crumbles and Cool Whip to top it all off with.
The no bake pumpkin pie cheesecake filling and crunchy crust crumbles can be made ahead of time and then layered altogether on the day you are serving the dessert.
Use any kind of donut flavor you want. I just used mini glazed donuts. You could also use premade pound cake, danishes, or cinnamon rolls for the bottom “cake” layer.
Pumpkin Pie Trifle
Print RecipeIngredients
- DONUTS:
- 8-10 mini donuts, broken into chunks
- PUMPKIN CHEESECAKE FILLING:
- 2 (8-ounce) packages cream cheese, room temperature
- 1 cup brown sugar, packed
- 1/2 cup pure pumpkin (see note below)
- 2 teaspoons vanilla extract (I used Rodelle Baker’s Extract)
- 1/2 teaspoon salt
- 3 teaspoons pumpkin pie spice
- GRAHAM CRACKER CRUST CRUMBLE:
- 1 sleeve (9 full graham cracker sheets)
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of salt
- COOL WHIP:
- 1 (8-ounce) tub of Cool Whip
Instructions
PUMPKIN PIE CHEESECAKE FILLING: In a mixer affixed with the paddle attachment, add the cream cheese and beat until creamy. Add the brown sugar, pumpkin, vanilla extract, pumpkin pie spice and salt. Mix until incorporated.
If there are chunks or bits of cream cheese in your mixture, push the mixture through a strainer or metal sieve so it is creamy. Pour into a seal proof container if not using immediately and refrigerate.
GRAHAM CRACK CRUST CRUMBLE: Preheat oven to 325-degrees and line a large baking sheet with parchment paper.
In a large bowl, crush the graham crackers into rough crumbs and add the sugar, melted butter, vanilla extract, cinnamon and salt.
Spread the mixture on the baking sheet and bake for 8-10 minutes or until golden brown. Allow mixture to cool before breaking into crumbs.
MAKE THE TRIFLE: layer the chunks of donut of cake of your choice so it covers the entire bottom of the trifle dish.
Layer the pumpkin pie cheesecake evenly over the donuts. Sprinkle half of the graham cracker crumbles over the pie filling. Add the entire tub of Cool Whip. Top with remaining graham cracker crumbles.
Serve immediately or cover and place in the refrigerator.
Notes
Depending on the brand of pumpkin you buy, you may want to add more to your mixture. If you want a firmer texture then use 1/2 cup. If you want a looser consistency, then add more pumpkin. Store covered in the refrigerator and best when eaten the same day as assembled, otherwise the donuts could get mushy and the crumbles not as crisp.
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